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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, deep skillet, cook the meat until brown, mixing in the seasoned salt evenly through the meat. | 2. Once the meat is done, stir in the Ro*Tel and the vegetables. Cover and cook on medium high heat for 2-4 minutes, stirring occasionally, until the vegetables are cooked. | 3. Push the mixture to one side and try to judge how much liquid is sitting in the bottom of the skillet. Most of the time, I have about 1 cup. Pour an equal amount of rice into the liquid and push some of the mixture back over the rice, so the rice is sitting in the liquid as much as possible. Cover and cook on medium low heat. | 4. In a separate pot, follow the Minute Rice stove top instructions for the remainder of the rice. Once it is cooked, uncover the skillet and stir in the rice. Stir the entire combination until the rice is evenly distributed. Cover and let it simmer on low heat for a couple more minutes. | 5. Uncover and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	ground	403.4676	0.0	89.7602	2.2667
seasoning salt	2	teaspoons		403.4676	0.0	89.7602	2.2667
rotel tomato chilies	1	can		403.4676	0.0	89.7602	2.2667
mexican vegetable	1	bag		403.4676	0.0	89.7602	2.2667
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.